Lamb Chops With Artichokes And Endive
|Artichoke hearts||6 Large, fresh or canned|
|Boned loin lamb chops||6 Ounce, cut 1 1/2 inches thick, about 6 ounces each, trimmed weight|
|Cooked spinach||3⁄4 Cup (12 tbs)|
|Freshly grated nutmeg||1 Pinch|
|Finely minced garlic||1 Tablespoon|
|Sweet butter||6 Tablespoon|
|Whole endives||6 , trimmed, cleaned and halved lengthwise|
|Finely chopped italian parsley||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
Preheat oven to 350Â°F.
Set 1 artichoke heart in the half-circle formed by the tail of each lamb chop, wrap tail around, and secure in place with a short wooden skewer.
Season chops and artichokes with salt and freshly ground black pepper.
Season spinach to taste with salt, pepper and nutmeg and divide equally in the center of the artichoke hearts.
Mash together the garlic and 2 tablespoons of the butter.
Spread a bit of garlic butter on top of each lamb chop.
Arrange each chop on half of a sheet of foil.
Place 2 endive halves next to each chop and dot endive with remaining butter.
Season endive with salt and pepper to taste and sprinkle chopped parsley over all.
Seal the foil packets, and set on a baking sheet.
Bake about 20 minutes for medium rare.
Transfer packets to serving plates and allow guests to open them at table.